Clean the pork ribs and cut them into small pieces, about 3-5 cm long. Place the ribs in a bowl of clean water and soak for 30 minutes, changing the water 1-2 times. This helps remove the blood and reduces any unwanted gamey smell. After soaking, drain and set the ribs aside.

Peel and thinly slice the ginger. Chop the green onions into small pieces.

Peel the winter melon and remove the seeds. Cut it into evenly sized cubes, each about 2-3 cm thick. Set the melon cubes aside.

Add room temperature water to a pot, place the pork ribs in the water, then add the ginger slices and 1 tbsp of Shaoxing wine. The water should cover the pork ribs. Bring the water to a boil over high heat. As the water heats up, blood and impurities will float to the surface as foam. Skim off the foam using a spoon.

After 3-5 minutes, remove the pork ribs from the pot, rinse them with hot water, and drain. This step helps remove the blood and impurities from the ribs, reducing any unwanted smell.

Place the blanched pork ribs into a stew pot. Add the soaked job's tears, the remaining ginger slices, and enough water to cover the ingredients.

You can adjust the amount of water based on your preference, but generally, it's good to have enough water to fully submerge the ingredients.

Cover the pot and bring to a boil over high heat, then lower the heat and let it simmer for 30 minutes. Occasionally skim off any foam that rises to the surface for a clearer broth.

After 30 minutes, add the prepared winter melon cubes to the pot. Cover the pot and continue to simmer for another 10 minutes. The winter melon will cook quickly and should be tender but still hold some texture.

After 10 minutes, open the pot and season with an appropriate amount of salt, then sprinkle chopped green onions on top of the soup. Give it a quick stir, and your winter melon soup with pork ribs is ready to serve!